Tuesday, April 24, 2007

Quick-fixed tuna sandwich & sautee radish

Callipygia has a terrific post about radish in which included a recipe of sauteed radish in the French style. After the radish being cooked it gives out the most delicated bite and sweetness. Yes, she's right, don't throw away those leaves on top, they have some sort of cooked arugula's reminiscence! Callipygia suggests serving this with fish or lamb (actually more than these, but I won't tell you as I want you go there to see :)). Great, I have tuna ... from can... I guess it counts then. With croissants, looks french or not, this lunch is still absolutely terrific! Hey, all can be done in 5 minutes!

6 radish, 2 of them halved, lengthwise with leaves intacted. The rest, thinly sliced (to put into the sandwich)

1 Tbp butter

a few dashes of fruity wine

a pinch of light brown sugar

pepper (I used cracked green peppercorns and dried red berries)

tarragon ... (sadly I didn't have it)

Direction:

Drain the tuna. Combine it with pickles, mayo. Pepper to taste. Slice the croissants. Set them aside.

Heat the pan with butter, saute the halved radish, over low to medium heat, for about 2 minutes or so. Add sliced radish and cook for another minute, add a few dashes of wine and sugar. When the liquid almost evaporated, taste and season, turn the heat off. Add tarragon if you like.

Place the sliced radish and tuna mixture inside the croissant. Served with more radish (halved). Enjoy!

My note:

I found the quality of canned tuna in my area so various, the ones imported from Italy are usually very decent (thanks Calli! Thanks Sher!). But if you live in Asia, as I recall, some of those from Thailand and Japan were really superb!

I make a radish and tuna salad but never thought of sauteeing them - and I didn't know the greens were edible. Great post!For spring breakfast, the French have bread, butter and radishes....so I've started smearing butter on my radishes. Bad, bad human!

I love the girly pinkiness of the radishes. Will try this recipe this week! I just spent 2 hours reading through all the recipes on your site - wonderful wonderful! I'm HK Chinese too. Just started blogging a couple of months ago but enjoy it very much.

You really elevate the humble tuna sandwich, Gattina! My mom swears the only tuna worth eating is jarred Italian tuna in olive oil. I guess people really know the type of tuna they like in their sandwiches.

Oh no!! One of my favorite things on earth is a good tuna sandwich--and that's a GREAT tuna sandwich. I'm so hungry for that sandwich you made. I love how pretty the radishes look in those pictures. You're a genius! :)

Calli... no lemonade today, but with a scarf and umbrella... got your mail!!! Am going to send you e-mail later!I treasure this recipe from you so much, for sure radish will be permentantly on my shopping list!

Sandeepa, try it, Italian imports more expensive... if from glass jar even higher, but they are way much better!

Sher, oh thanks for your sweet words! I used to be lukewarm about raw radish, but this one from Calli totally converted me!